Neiman Marcus Cookies! Sweet treats just got a whole lot drool-worthy with these wholesome must-have cookies.
This healthy vegan nod to the infamous internet wonder called Neiman Marcus Cookies are indeed crazy delicious! Perfectly soft, chewy, brimming with tender oats, melty chocolate chips, buttery pecans, and rich coconut, these ultra-decadent VeganNeiman Marcus Cookies are guaranteed to be a real crowd pleaser. These irresistible cookies are perfect for pot-lucks, holidays, or any day of the week.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Vegan Neiman Marcus Cookies are ultra-thick, soft, chewy, and filled with wonderous oats, ooey, gooey, melty chocolate chips, pecans, and coconut flakes.
Why are they called an internet wonder, you may ask? It’s because of the story that is behind the original Neiman Marcus Cookie recipe. There is an urban legend where a Neiman Marcus customer loved these cookies so much that she requested the recipe. She was told it would cost her “two fifty” to obtain the recipe and she agreed to pay for the recipe.
Supposedly, the recipe cost $250.00 rather than the $2.50 that she assumed incorrectly. This customer was so irate that she sent the recipe as far and wide as she could to prevent anyone else from having to pay $250.00.
According to Neiman Marcus this never happened, but somehow this urban legend caught fire and spread everywhere. In response Neiman Marcus posted their recipe online for free to avoid any more negative publicity.
One thing we do know for sure, this WFPB nod to the infamous Neiman Marcus Cookies are crazy delicious!
- Almond Butter: Bring the almond butter to room temperature if it has been refrigerated. You want “semi-runny” almond butter. Thick, stiff, clumpy almond butter will not allow the almond butter to be evenly distributed.
- Medjool Dates: You can use regular dried dates if you wish. Medjool dates are typically easily pliable which is one reason why we like them so much. You typically don’t have to soak Medjool dates, but for this recipe, please still soak them. The little bit of extra plumpness helps with this recipe form a paste.
- Cookie Formation: Really pack the cookie dough together to form a solid cohesive ball, then flatten. Shore up any edges to avoid the edges from over-browning.
- Almond Butter Substitutions: This recipe was specifically created to use almond butter. You can substitute the almond butter for cashew butter or sun butter with the understanding that the flavor will change accordingly. We have not tested any substitutions.
- Almond Flour Substitutions: This recipe was specifically designed to use almond flour.
- Brown Rice Flour Substitutions: This recipe was specifically designed to use brown rice flour.
- Unsweetened Coconut Flakes: Largely dependent upon whose Neiman Marcus recipe you review, it would appear that coconut flakes are not always present. We loved them in this cookie. We felt it added extra dimension.
- Chopped Pecans: Measure the pecans before they have been chopped.
- Almond Flour: Very slightly pack the almond flour to arrive at the 1 ¼ cups measurement.
- Vegan Chocolate Chips: If you use Enjoy Life Semi-Sweet Chocolate Megan Chunks, chop the larger chocolate chunks in half. If using regular-sized chocolate chips you may want to scale back to ¾ cup. Start low and add more as needed.
- Maple Sugar: We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all Medjool dates, while others want to use all maple syrup. We’ve tried these cookies using all Medjool dates, they turned out gummy. We also tried using all maple syrup, they just didn’t hold up. Honestly, the best sweetener for this cookie recipe is a combination of Medjool dates and maple sugar. Additionally, using date sugar is not recommended either as it just doesn’t have the same flavor and texture needed for this recipe. ***We also get lot questions about using coconut sugar, if your diet permits, you can substitute coconut sugar for the maple sugar. However, we have not tested with coconut sugar, many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.
These cookies freeze well. Allow to come completely to room temperature, then wrap 1 to 3 cookies tightly in plastic wrap. Place the wrapped cookies into a freeze bag or container. Thaw to room temperature after freezing.
- Vegan Chocolate: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. You can use your favorite dark or semi-sweet vegan chocolate.
- Food Processor. We like this14-Cup Food Processor.
- Large Cookie Sheet. We like this Wilton 21in x 15in baking sheet
- Silicone Baking Pads or parchment paper.
We certainly hope you give this deliciousness a try.
If you try these sweet treats, we would love to know if you enjoy it as much as we do! Please leave us a review!Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Vegan Neiman Marcus Cookies
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- Author: Monkey and Me Kitchen Adventures
- Prep Time: 15 Minutes
- Cook Time: 12-13 Minutes
- Total Time: 27 Minutes
- Yield: 24-26 Cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Perfectly soft, chewy, brimming with tender oats, melty chocolate, buttery pecans, and rich coconut, these ultra-decadent VeganNeiman Marcus Cookies are guaranteed to be a real crowd pleaser.
Ingredients
Scale
Dry Ingredients:
- ½ cup rolled oats, processed
- 1 ¼ cups almond flour *
- ¼ cup brown rice flour
- 2 Tablespoons flaxseed meal
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup maple sugar (or coconut sugar) *
- ½ teaspoon sea salt *
Wet Ingredients:
- 6 Medjool dates, pitted
- 1/3 cup unsalted almond butter *
- 1/3 cup unsweetened apple sauce
- 1 Tablespoon molasses
- 1 Tablespoon vanilla
Other Ingredients:
- ¾ to 1 cup vegan chocolate chips *
- 1 cup pecan halves, chopped *
- 1 cup unsweetened coconut flakes
Instructions
- Place the Medjool dates into a small bowl, cover with boiling water. Allow to sit for 5 minutes, then drain off the water. Set aside.
- Preheat the oven to 350 F. Place the oven rack in the upper-center
- Line a baking sheet with silicone baking pads or parchment paper. Set aside.
- Place the rolled oats into the food processor, and pulse for 20 seconds to chop, then place into a large bowl.
- Then add all the remaining Dry Ingredients into the large bowl with the finely chopped oats, whisk until well combined.
- Then add the pecans and coconut flakes to the food processor, and pulse for several seconds to break up the pecans and coconut flakes. Do not over-process. Then add this mixture to the Dry Ingredients in the large bowl.
- Place the soaked Medjool Dates into the food processor, process until they are chopped up and form a paste.Then add all the remaining Wet Ingredients to the food processor. Pulse for several seconds to mix well.
- Make sure you get everything out of the food processor and place into the bowl. Stir well until everything is well combined. You may not think it will come together, but keep stirring.
- Then stir in the chocolate chips; mix well to evenly distribute.
- Scoop up the cookie dough into a golf ball sized amount (or 2 cookies scoops), then roll into a ball and flatten into a flat disk, then set onto the cookie sheet. Continue until all the dough has been rolled and flattened.You may need to wash your hands in between every 3 or 4 cookies.
- Place in a preheated oven and bake at 350 F for 12 to 13 minutes.
- Remove from the oven, allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 24 to 26 cookies
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